Since I’m moving to Boston, I figured what better way to celebrate Boston than by adding a new easy recipe that embodies New England! Traditionally, a seafood bake will have lots of different seafood in it, but I wanted to keep this recipe simple with just shrimp. It’s best to use frozen shrimp & fresh dill for the best flavors. Frozen shrimp instead of fresh? Why, yes! This way, you’ll have dinners for days when you buy a large bag of frozen shrimp. You can sprinkle pepper, rosemary, & garlic about instead of mixing it with the butter too if you prefer that.

1. Preheat your oven to 375 ºF. Add the garlic & individual leaves of the rosemary to the butter in a small bowl & mix well & set aside.

2. On a cookie sheet, set up an aluminum foil sheet large enough to place the shrimp, butter, 2 sprigs of dill, & potatoes. Place all the ingredients in the middle with a pinch of salt, drizzle the oil all over the mix, & wrap it up with the aluminum foil you placed down. It's okay if you didn't make the sheet large enough. Grab another sheet & cover any ingredients exposed. It's easiest to just get a large enough sheet of foil that will cover the entire package over again. Ensure to wrap it tightly! Flip the package a few times to mix up the ingredients. You can make separate packages to make it easier to flip too.

3. Place the cookie sheet with the large package of New England goodness into the oven & bake for about 20-25 minutes or until potatoes soften.

4. Remove the foil package from the oven & unwrap the package. Top with the remaining dill, chives, & a bit of olive oil (if desired). Plate, serve, & enjoy!

Notes

Thawing the shrimp should take about 3 hours or more at room temperature. Take the shrimp out, place them in a plastic zip lock bag, & set it in a medium sized bowl with room temperature water. To cleanse the shrimp, give the shrimp a quick rinse & add about a tablespoon of baking soda & cover the shrimp with distilled white vinegar. Let it sit for about 20 minutes. Mix it about with a spoon. The frothing is normal & the reaction helps kill bacteria & remove any type of fishy taste from the shrimp.